Orange cauliflower is a vegetarian friendly take on Panda Express’s popular orange chicken recipe. Loaded with a sweet and spicy orange sauce, this lightened up take out classic will have your family happily eating their vegetables!
prep time: 15 MINUTES
cook time: 30 MINUTES
total time: 45 MINUTES
yield: 4
1 cup water
1 cup flour – gluten free or almond flour for keto version
salt to taste
Half head of cauliflower, cut into 1 1/2 inch ( 3 cm) florets
2 teaspoon olive oil
2 cloves garlic- minced
1 teaspoon fresh ginger, minced
½ tsp red pepper flakes
½ cup orange juice
¼ cup distilled white vinegar
1 teaspoon sesame oil
½ cup brown sugar
¼ cup soy sauce (or tamari for gluten free)
1 tablespoon cornstarch
2 tablespoon water
1 teaspoon sesame seed
1 scallions- thinly sliced -for garnish
Wash and cut cauliflower into bite sized pieces.
In a medium bowl, whisk together the flour, salt and water.
One at a time, dip each cauliflower floret in the batter to coat, let the excess batter drip off.
Arrange the battered cauliflower on the prepared baking sheet, or in your air fryer making sure they aren’t touching one another.
Air fry -375 degrees F for 15 minutes.
Instant pot Airfryer lid – 375 Degrees F for 12 – 15 minutes
Bake- Pre heated oven 400 degrees. bake it on middle rack for 20- 25 minutes
Heat the olive oil in a medium skillet or pan over medium heat, add garlic , ginger , red chili flakes and give it a stir.
Next goes the orange juice, sugar, vinegar, soy sauce.
Cook for 1 minute on high flame and let it come to a boil
In a small bowl, whisk cornstarch with water to form a paste.Add it to the orange sauce and whisk together.
Continue to cook for 2 -3 minutes, until the mixture begins to thicken.
Once the sauce is thickened, add in the sesame oil, and lower the heat .
Toss the cooked cauliflower florets in the sauce until well coated.
Serve the cauliflower over rice and garnish with the scallions and sesame seeds